Recipe Image

Hot Milk Sponge Cake

  • 30 m
  • 1 h 30 m
Nick Malgieri
“This is the easiest and best-tasting sponge cake you can imagine. It keeps well in the refrigerator or freezer. Spread a thin layer of raspberry preserves between the layers and a light dusting of confectioners' sugar over the top and you'll have a perfect cake for an impromptu tea party. ”


    • ½ cup reduced-fat milk
    • 4 tablespoons unsalted butter, plus more for pans
    • 1½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 3 large eggs, at room temperature (see Tip)
    • ¼ teaspoon salt
    • 1 cup sugar
    • 1 teaspoon vanilla extract


  • 1 Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350°F.
  • 2 Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.
  • 3 Stir flour and baking powder together, then sift onto a piece of parchment paper.
  • 4 Whisk eggs in a mixing bowl by hand to combine, then whisk in salt. Whisk in sugar in a stream, then whisk in vanilla. Then, using a hand-held electric mixer or a stand mixer with the whisk attachment, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.
  • 5 Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment paper to help you sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth the tops.
  • 6 Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. Let cool in the pans on a wire racks for 10 minutes.
  • 7 Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks.
  • 8 Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
  • Make Ahead Tip: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
  • Equipment: Two 9-inch round cake pans, parchment paper
  • To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
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